What I’m snacking on: pistachios

I’m a longtime vegetarian, so almonds, pecans, cashews and peanuts are a daily staple in my diet. Is there anything easier than bringing a little preproportioned bag of nuts to work to snack on throughout my day or to sprinkle atop my salad for a protein boost? Sometimes when I leave the house without having an adequate breakfast, I even eat a spoonful of almond butter straight from the jar—I know it’s not fancy, but it tides me over until lunch.

For some reason, however, the pale-green pistachio has only recently made it into my nut repertoire. Packed with vitamin B6, thiamine and iron (important nutrients if you eschew meat), a 1-ounce serving of pistachios also delivers 13 grams of healthy fats that can help you control cholesterol levels and keep you fuller for longer.

Aside from snacking on them plain at my desk, I’ve also started to incorporate pistachios into both savory and sweet dishes, such as stirring crushed pistachios into golden raisin rice pilaf, sprinkling atop veggie-and-grain bowls and even blending them into an avocado-hued nut butter with a touch of salt and honey—it’s delicious on apple slices!

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